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Two-Potato Lamb Stew with Roasted Garlic

Yield 8 servings (serving size: 1 1/3 cups)
Roast another head of garlic for pasta sauces, pizzas, or spread onto bread or stirred into mashed potatoes. Wrap separately in foil, and refrigerate for up to five days.

Ingredients

  • 1 garlic head
  • Cooking spray
  • 4 cups coarsely chopped onion
  • 4 garlic cloves, minced
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
  • 2 teaspoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup dry red wine
  • 3 cups less-sodium beef broth
  • 2 1/2 cups (1-inch) cubed peeled sweet potato (about 10 ounces)
  • 2 1/2 cups (1-inch) cubed peeled Yukon gold potato (about 10 ounces)
  • 2 1/2 cups (1/2-inch) slices peeled parsnip (about 10 ounces)
  • 1 tablespoon chopped fresh rosemary

Nutrition Information

  • calories 316
  • caloriesfromfat 30 %
  • fat 10.5 g
  • satfat 3.9 g
  • monofat 4.8 g
  • polyfat 0.9 g
  • protein 20.6 g
  • carbohydrate 35.4 g
  • fiber 4.9 g
  • cholesterol 58 mg
  • iron 2.5 mg
  • sodium 526 mg
  • calcium 60 mg

How to Make It

  1. Preheat oven to 350°.

  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 45 minutes or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

  3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add 4 garlic cloves; sauté 1 minute. Spoon onion mixture into a bowl.

  4. Place flour in a shallow bowl or pie plate. Dredge lamb in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of lamb mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned lamb to onion mixture. Repeat procedure with remaining lamb mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

  5. Add wine to pan, scraping pan to loosen browned bits. Stir in lamb mixture and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is just tender.

  6. Stir in potatoes and parsnip. Cover and simmer 30 minutes. Stir in roasted garlic, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and rosemary; simmer 10 minutes.